For a smokier flavor, consider using smoked sausage. Adjust the cayenne pepper to your preferred level of spiciness. If you don't have millet flour, a blend of rice flour and tapioca starch can be used as a substitute. Gumbo tastes even better the next day, as the flavors continue to develop. Serve over rice for a complete and satisfying meal.
Gluten-Free Chicken and Sausage Gumbo
-
PREP TIME20 mins
-
COOK TIME2 hrs 20 mins
-
TOTAL TIME2 hrs 40 mins
-
SERVING12 People
-
VIEWS26
Experience the comforting flavors of the South with this gluten-free twist on a classic chicken and sausage gumbo. A rich, flavorful stew, thickened with a millet flour roux, that will satisfy even the most discerning palate, without the wheat.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate12 g
-
Cholesterol72 mg
-
Fiber2 g
-
Protein22 g
-
Saturated Fat8 g
-
Sodium788 mg
-
Sugar1 g
-
Fat33 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a 6- to 8-quart stockpot, submerge the chicken in water, ensuring it's fully covered. Bring to a boil, then reduce heat to medium and simmer gently until the chicken is cooked through (about 1 hour). Internal temperature should reach 165°F (74°C).
02
StepCarefully remove the chicken from the pot and set aside to cool. Reserve the flavorful chicken stock in the stockpot.
03
StepIn a large frying pan or skillet over medium heat, whisk together the millet flour and vegetable oil. Cook, stirring continuously, until the roux develops a smooth, peanut butter-like color and consistency (approximately 10 minutes).
04
StepIncorporate the chopped onion, green bell pepper, and garlic into the roux. Continue cooking over low heat, stirring frequently, until the vegetables become fragrant (2-3 minutes). Transfer this aromatic mixture to the stockpot with the chicken stock.
05
StepBring the chicken stock mixture to a gentle simmer over medium heat. Add the andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper. Simmer for a full hour to allow the flavors to meld and deepen.
06
StepRemove the skin from the cooled chicken and discard. Shred or chop the chicken meat into bite-sized pieces, discarding the bones. Add the chicken to the simmering broth and cook until heated through (5-10 minutes).
07
StepRemove the stockpot from the heat. Stir in the file powder, then remove and discard the bay leaves before serving.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Valentine Yost
Jun 24, 2025I added a pinch of smoked paprika for an extra layer of flavor. Delicious!
Roy Emmerich
Jun 11, 2025The millet flour roux worked perfectly! The texture was spot-on and the flavor was amazing.
Aaron Waelchi
Mar 29, 2025This gluten-free gumbo is a game-changer! My family couldn't even tell it was gluten-free.
Garrison Wyman
Mar 20, 2025Easy to follow recipe with great results! Will definitely make this again.